| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Japanese | Dujour05 | 1 | servings |
INGREDIENTS
| 4 | Filets of fresh Sea Bass | |
| 2 | c | All-purpose flour |
| 2 | c | Milk |
| 2 | Eggs | |
| 1/2 | Sheet Japanese roasted Nori | |
| 1/2 | tb | Sesame seeds; roasted |
| 1/2 | c | Mashed potato |
| 3/4 | c | Raspberry vinegar |
| 3 | Sticks lemongrass | |
| 2 | Bulbs shallots | |
| 1 | ts | Ginger |
| 2 | tb | Olive oil |
| 1 | Pinches sugar |
INSTRUCTIONS
LEMONGRASS DRESSING Mix flour, milk and eggs until a sticky batter is formed. Crush Nori and mix with sesame seeds and add to batter. Push batter through colander holes over boiling, salted water. When droplets float to the top, remove and drain. Spread mashed potato on one side of each filet and press spaetzle into potato. Heat oiled skillet and place fish, spaetzle side down. Cook until golden brown, about 2 to 3 minutes. Flip over and place skillet in a preheated 400 degree oven until fish is cooked, about 4 to 5 minutes. Drizzle with Lemongrass Dressing. Yield: 4 servings LEMONGRASS DRESSING: Blend all ingredients in a blender and pass through a strainer. Serve over bass. Converted by MC_Buster. Recipe by: CHEF DU JOURSHOW #DJ9172 - SUSUR LEE Converted by MM_Buster v2.0l.
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